DISCOVER HOBSONVILLE POINT | AUTUMN 2014
Catalina CafÉ is three and a half years old. That, think owners Wayne Jackson and Rachel Aitken, is a good age to take on some new challenges. So every Friday, Saturday and Sunday night Catalina makes the transition from café to fully licensed restaurant. On Friday and Saturday they offer sharing plates, tapas style, plus a full range of gourmet pizzas. The sharing plates are sized halfway between an entree and a main and portioned to be shared amongst the table. "It's an exciting but casual and inclusive way to dine," says Wayne. Sunday is two for one pizza night, "to encourage families to come out and wrap up the weekend with a really nice dinner that's not going to break the bank." Key to the seamless transition to a dinner service is new head chef, Carson Donaldson. Donaldson has an impressive CV, managing the kitchen in super yachts, tropical resorts, at The Cloud during the Rugby World Cup, and acting as private chef for a wealthy businessman on his thousand-acre sculpture park. Wayne and Rachel have also opened a 'café dispensary' in the newly relocated Farmers Market at The Landing. Check it out for great coffee, fresh juices and 'grab and go' healthy food made with market produce.
A Chat with Chef, Carson Donaldson
e How's thg? Shoppin
Who is your food hero? Heston? Jamie? No, my food hero is Paul Jobin. He was Executive Chef at Sky City but he has just taken over the restaurant at the Riverhead Tavern. When I was working at Kauri Cliffs he was my boss. A very inspiring man. He pushed me to go into competitions and took me to the next level.
What's the most challenging part of being a chef? For an executive chef, like any manager, it's people – getting and keeping good staff. I also work hard to keep up to date with new food styles so that my menus are exciting, but I enjoy it. I get a lot of my inspiration from Australia and America.
Did you grow up wanting to be a chef? No, I came to it late. I'm originally from Queenstown. I was brought up in the hospitality industry. My mother was a cook and my father was a trained baker. I worked at THC Hotel when I left school then went overseas and did a mix of waiting and being a porter. When I came home I started helping out in a friend's restaurant kitchen and that's when I realised I wanted to chef.
What gives you the biggest buzz? The best part of being a chef comes when you know you've delivered a really good service. That's happening often at the moment. We've got a great team at Catalina.
When you're looking at moving to a new community you want to know what's around you. Can you pick up a litre of milk while you're walking the dog? Are you more than a 10-minute drive from a good supermarket? Hobsonville Point has a very clear strategy for the development of the community's retail. Hobsonville Point is served by two major regional centres. Albany town centre and Westgate shopping centre – which is currently undergoing a big expansion – are only a 10-minute drive away. Because these centres are so close, our emphasis
is on providing our residents with local shops and services that will give them convenience or lifestyle benefits. The first of these is the retail going in at street level in the new Brickworks apartments on the corner of Hobsonville Point and de Havilland Roads. Brickworks will house, among other things, a doctor's surgery, pharmacy, convenience store (dairy), Japanese restaurant that offers takeaway sushi, a Subway and an ATM. These shops and services will be open by the end of 2014. Hobsonville Point Road has been designed to form a main spine road,
Plus we'll have a full pizza menu with gourmet, thin-base pizzas and really fresh ingredients. Check the Catalina Café website.
What's on the menu for Fri/Sat/Sun nights? We're just finalising the menus now – but things like harissa lamb ribs with garlic mash and cumin oil; and pork and fennel meatball sliders.
similar to the way Ponsonby Road works, and will eventually be dotted with a number of shops and businesses. In future there will also be shops, cafés and restaurants down at The Landing on the waterfront. The existing village at Hobsonville will remain and a site opposite the village has been bought and consent granted for a supermarket. It's hard to imagine an item that couldn't be sourced from either Albany or Westgate and for more restaurant options, Takapuna is only 15 minutes away by car and easily accessible by bus.
PAGE | 15
